2016 Zinfandel

$25.00

Club Price: $22

Ruby red color with dark cherry and raspberry aromas is the calling card for our 2016 Zinfandel. It’s rich on the palate, with a balance of black currant, black cherry, and blueberry flavors. The well-integrated oak gives it a solid foundation for a wine that can stand up to a variety of foods. Enjoy this “drink now” wine with barbeque pork ribs, leg of lamb, beef stew, and chili or any big, hearty meal.

Category:

Description

Ruby red color with dark cherry and raspberry aromas is the calling card for our 2016 Zinfandel. It’s rich on the palate, with a balance of black currant, black cherry, and blueberry flavors. The well-integrated oak gives it a solid foundation for a wine that can stand up to a variety of foods. Enjoy this “drink now” wine with barbeque pork ribs, leg of lamb, beef stew, and chili or any big, hearty meal.

Varietal Content: 90% Old Vine Zinfandel, 7% Petite Sirah and 3% Other
Residual Sugar: 0.01%
Cases Produced: 325
Bottled: 4/18/2018

 
pairs-well-with

 

Carne Rolla
  • 2 Cups bread crumbs
  • 2 Cloves garlic, finely chopped
  • 2 Cups parmesan cheese
  • 1 Cup finely chopped parsley
  • 1 small onion chopped fine

Directions:

Prepare: 3 lbs. top round steak cut 1/4 in. thick and tenderized by butcher. Cut steak into 3″ wide pieces and pound until thin. Set aside and make the filling. Mix all ingredients together, season with salt and pepper and moisten with olive oil. Season meat with salt and pepper and then spread some filling on each piece of meat, roll and secure with kitchen twine. Using a heavy skillet or dutch oven, brown meat rolls in 1/2 butter   1/2 olive oil. Brown meat well as this helps create a sauce. Remove meat from pan and add 1/2 cup chopped onion, 1 cup each chopped celery and carrots, 3 cloves chopped garlic; sauté until translucent. Add 1 can tomato sauce and cook for a few minutes, then deglaze the pan with red wine   cook until wine reduces by half. Add 1 can beef broth, return meat rolls to the pan and simmer until tender. Thicken sauce if necessary with some left over filling. Season to taste and finish with 1/2 cup fresh parsley. Serve with a glass of Wooden Valley Zinfandel